Quote of the Day

“Big, bad red steakhouse wines pair perfectly with steaks: The salt smoothes the “edge,” the protein softens the “bite,” and the fat erases the “bark.” Filet mignon doesn’t have a lot of fat, so I’d pair one with older wines like Bordeaux, Cabernet Sauvignon, or Chianti. A porterhouse has more fat, so it’s more about how it’s butchered and prepared. A rib eye is fat and tough, but tasty, so I’d pair it with a chunky, rustic, complex Spanish red or Zinfandel. And I’d pair a New York strip steak with a young, spunky concentrated red, like a young Napa Cabernet Sauvignon. Pepper- crusted steak goes with New World wines with an illusion of sweetness from oak.”

–Madeline Triffon, MS, director of wine, Matt Prentice Restaurant Group (Detroit)

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Categories: Meat Guide, Our Favorites, Prep & Cooking Instructions


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